Pasta With Eggplant & Tomato Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Eggplant, diced
Salt,
Olive oil, for frying
1 medium: Onion, diced
1 tbsp: Olive oil,
3 each: Garlic cloves, chopped
2 cup: Tomato sauce,
1/4 cup: Dry red wine,
1 pinch: Sugar,
Salt & pepper,
1 large: Pinch oregano,
16 ounce: Spaghetti, fusilli,, rigatoni or other hearty - pasta shape
Directions:
Arrange diced eggplant on a cookie sheet & sprinkle with salt. Let
drain for 30 minutes. Rinse well. Saute drained eggplant in olive
oil until lightly browned & set aside. Lightly saute the onion &
garlic in about 1 tb olive oil until softened, then add the tomato
sauce & wine. Bring to a boil, reduce heat & simmer for 15 to 20
minutes. Season with sugar, if needed, salt & pepper & add the
oregano. Return the eggplant to the pot & continue to simmer while
the pasta cooks. Cook the pasta until *al dente* & drain. Toss the
pasta with the sauce to mix well & serve immediately.
Source from luhu.jp
drain for 30 minutes. Rinse well. Saute drained eggplant in olive
oil until lightly browned & set aside. Lightly saute the onion &
garlic in about 1 tb olive oil until softened, then add the tomato
sauce & wine. Bring to a boil, reduce heat & simmer for 15 to 20
minutes. Season with sugar, if needed, salt & pepper & add the
oregano. Return the eggplant to the pot & continue to simmer while
the pasta cooks. Cook the pasta until *al dente* & drain. Toss the
pasta with the sauce to mix well & serve immediately.
Source from luhu.jp